TITLE:
A monograph on amylases from Bacillus spp.
AUTHORS:
Sailas Benjamin, R. B. Smitha, V. N. Jisha, S. Pradeep, S. Sajith, S. Sreedevi, Prakasan Priji, K. N. Unni, M. K. Sarath Josh
KEYWORDS:
Bacillus; Amylases; Production; Fermentation; Crystal; Immobilization; Stability; Molecular Weight; Characteristics; Applications
JOURNAL NAME:
Advances in Bioscience and Biotechnology,
Vol.4 No.2,
February
28,
2013
ABSTRACT: Owing
to the production of alpha, beta and gamma amylase subtypes; starch degrading microbes,
especially bacteria have an invincible role in the food, fermentation, textile and
paper industries. Of them, α-amylases
from Bacillus spp. have contributed tremendous
advancements in bio-industry, especially in starch, detergent and pharmaceutical
arena. Though general reviews are seen in literature on amylases, no focused review
is available yet solely on α-amylases
produced by Bacillus spp. Hence, this
focused review on α-amylases from the
genus Bacillus is designed in such a way
that it should give a vivid picture on most of the aspects on bacillial α-amylases in a handy module with an industrial
perspective. With a short introduction on amylases in general, α-amylases from various species of Bacillus reviewed herein encompasses production
of α-amylases by submerged and solid-state
fermentations; nutrients and other factors required for maximizing production; immobilization
strategies for whole cells or purified enzyme; an overview on the molecular weight
of the enzyme; followed by distinct sections for purification, characterisation,
stability and crystal structure; and concluded with a section on industrial applications
of the α-amylases from Bacillus spp.